Description
These Crab Cake Poppers are crispy, golden-brown bite-sized treats packed with jumbo lump crab meat and flavorful sautéed vegetables. Served with a zesty spicy aioli, they make the perfect appetizer for any gathering or special occasion.
Ingredients
Scale
Crab Cake Poppers
- 1 pound jumbo lump crab meat
- 2 tablespoons butter
- ¼ cup green onion, diced
- 2 tablespoons red bell pepper, diced
- 2 tablespoons celery, diced
- ½ teaspoon Kosher salt
- 1 tablespoon parsley, minced
- 1 egg
- ¼ teaspoon Worcestershire sauce
- ¼ cup mayonnaise
- ¼ teaspoon dry mustard
- ⅛ teaspoon cayenne pepper
- 1 ¼ cup Panko breadcrumbs
- 1 ½ cup canola oil
Spicy Aioli
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon chili sauce
Instructions
- Prepare the crab meat: Clean the crab of any shell bits by carefully rinsing 1 pound jumbo lump crab meat and picking through to remove any shells. Drain well and transfer to a large bowl. Set aside.
- Sauté the vegetables: In a medium sauté pan, melt 2 tablespoons butter over medium heat. Add ¼ cup diced green onion, 2 tablespoons diced red bell pepper, and 2 tablespoons diced celery. Season with ½ teaspoon Kosher salt and cook for 5 minutes or until vegetables are softened. Stir in 1 tablespoon minced parsley and remove from heat. Add this mixture to the bowl with the crab meat.
- Mix crab cake base: In a small bowl, whisk together 1 egg, ¼ cup mayonnaise, ¼ teaspoon Worcestershire sauce, ¼ teaspoon dry mustard, and ⅛ teaspoon cayenne pepper until smooth. Pour this mixture into the crab meat and vegetables, gently folding until combined. Fold in ¾ cup Panko breadcrumbs to bind the mixture.
- Form and coat poppers: Spread remaining ½ cup Panko breadcrumbs on a plate. Scoop the crab mixture and shape into 1-inch balls. Roll each ball in the remaining Panko breadcrumbs to coat evenly.
- Chill the poppers: Place the coated crab balls on a tray and refrigerate for 30 minutes to help them firm up for frying.
- Fry the crab cake poppers: Heat about 1 cup of canola oil (approximately ½ inch depth) in a large cast-iron skillet over medium-high heat. Fry the crab poppers in batches, avoiding overcrowding. Turn gently every minute or two for even browning, cooking about 3-4 minutes per side until golden brown and crispy. Drain on paper towel-lined plates. Add more oil between batches if necessary.
- Make the spicy aioli: In a small bowl, combine ½ cup mayonnaise, 1 tablespoon lemon juice, 1 clove minced garlic, and 1 teaspoon chili sauce. Mix until smooth. Serve as a dipping sauce alongside the crab cake poppers.
- Serve: Serve the crab cake poppers hot with the spicy aioli on the side for dipping.
Notes
- If jumbo lump crab meat is unavailable, lump or backfin crab meat can be used, but jumbo lump offers the best texture.
- Be gentle when folding the crab mixture to keep the lumps intact for better texture.
- Chilling the crab balls before frying helps them hold their shape and improves crispiness.
- Canola oil is preferred for frying due to its high smoke point and neutral flavor, but vegetable oil can be a substitute.
- Leftover poppers can be reheated in a 350°F oven for 10 minutes to maintain crispiness.
- Adjust the cayenne pepper to control the spice heat in the crab mixture.
- For a gluten-free version, substitute Panko breadcrumbs with gluten-free breadcrumbs.
Nutrition
- Serving Size: 1 popper
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 40 mg
